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Chocolate Mocha Ice Cream
10 Prep Time
minutes
0 Cook Time
minutes
10 Total Time
minutes
6 Serving
size
Bold, creamy, and irresistibly indulgent, this Chocolate Mocha Ice Cream brings together the richness of cocoa, the intensity of espresso, and the smooth bite of semi-sweet chocolate chips. With a simple no-machine method, it’s the perfect treat for coffee and chocolate lovers alike. Serve in scoops, citrus bowls, or chocolate cups this dessert is as fun to present as it is to eat.
Recipe provided by Heather McPherson from Heather's Florida Kitchen.
Print Recipe
Ingredients
- 1 cup cold whole milk
- 1 cup half-and-half
- 2 cups cold whipping cream
- 3/4 cup super-fine sugar or to taste
- 1/2 teaspoon salt
- 2 tablespoons espresso powder
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Preparation
- Freeze a glass 9-by-13-inch pan until frosty. Freeze the beaters of your electric mixer. Freeze a large glass mixing bowl.
- Combine the ingredients in the chilled glass mixing bowl, stirring until the sugar is completely dissolved, about 3 minutes.
- Pour mixture into the chilled 9-by-13-inch pan. Return pan to freezer uncovered. On low speed, whip the creamy mixture in the pan once every 4 hours. As you work the mixture will take on a soft serve consistency.
- Serve or continue to whip and chill mixture until desired consistency is reached.
Test kitchen tips:
- For easy entertaining, pre-scoop balls of ice cream onto a metal baking sheet and leave in the freezer until ready to serve.
- Add interest to the table by serving ice cream in hollowed out oranges and garnish with a little bit of citrus zest. Slightly trim the bottoms so the orange halves will sit on the serving plate.
- Create chocolate “bowls” by dipping balloons in melted coating chocolate. Place on parchment paper, when chocolate cools and hardens pop the balloons fill remaining vessels with scoops of ice cream.
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